I think 1 tablespoon of orange peel is equivalent to peel from 2 oranges. I only used one because I only had 1, but I think more would be yummy. It gives these cookies a little citrus kick, pairing nicely with the cranberries. The white chocolate chips give it a delicious chocolately flavor, but subtle. The oats and cranberries make me feel like I am eating something semi-healthy, but there is no mistaking the sweetness from the sugar :)

This is a great, BASIC waffle recipe that will remain in my breakfast repertoire forever I think. I normally like to add things to waffles to make the taste more complex, but I wanted to try a waffle recipe that did not call for a stiffly beaten egg white (to make fluffiness, as opposed to a pancake mix), so I followed this recipe exactly as is. The ingredients were simple and easy to find in my cupboard/refrigerator. My housemates gobbled up these goodies in no time flat! They pointed out that the oatmeal gave them a nice texture and that they were soft on the inside and crispy on the outside, just as waffles should be. We topped them with fresh raspberries and Aunt Jemima maple syrup (like when we were kids...)

Next time I will definitely use more blueberries, turn the oven down to 350 instead of 375 (i also experienced burning :( of a few muffins). Do not forget to grease the muffin tinS (it takes 2 tins for this recipe) and DO NOT FILL ALL THE WAY. Fill about 1/2 to 3/4 full only. You can imagine what happened to my muffins...

This is a *great* banana bread recipe! I have started looking for baked goods recipes with sour cream-- my fridge will always be stocked with it from now on. Make sure you add the cinnamon and vanilla-- they forgot to put it in the actual recipe but they have it in the video. I forgot 'til I put the batter in the pan so I put them in there and stirred LOL but obviously this is not ideal! Coating the pan with cinnamon sugar and sprinkling on top with a few extra walnuts (save some!) makes a big difference in presentation and taste of the crust :)

I prefer crustless quiches in general, but the recipe I usually use ("zucchinni pie") does not call for spinach, and I had a ton of fresh spinach (and mushrooms, incidentally) from the farmer's market, so I decided to try a spinach quiche recipe. I couldn't find any crustless ones, so I went ahead and made the "Miracle Baking Powder Pie Crust," which came out fine, like any other ordinary pie crust. I used my microwave steamer at 2 minutes. It took 3 times filling it up to steam all the 10 oz of spinach, since fresh spinach has such fluffy volume to it, but it came out fine. Except then the recipe says to dry it out with paper towels. I am not rich so I used 6 paper towels and then gave up and dumped the still pretty wet spinach in the mixture. Not completely drying didn't seem to make a difference though, and I didn't notice a "strange" taste due to the yogurt. I did consider using sour cream instead though, since I have been stocking my fridge with it constantly ever since I discovered from the "BREAKSTONE'S Classic Sour Cream-Banana Bread" recipe that it makes any baked good taste deliciously moist! Oh I also added in garlic to the bottom of the dish with the mushrooms and red onion (because I have no scallions), because I LOVE garlic and think it makes a delicious addition to tons of dishes that don't call for it, especially eggs!

Yummy! The apples and cider vinegar compliment each other well. Raisins go good with that combo too, and I used red onion which I thought went well. Other reviewers had some good ideas though so next time I will try throwing in some feta cheese, lemon juice, and craisins instead of raisins for a different flavor. Also I used only spinach but I think any combination or variation of greens would work.

I have never made any pie crust other than the one I always made with my mom when I was a child, but I decided to go crazy and try something new. This recipe is good. Yummy. Flaky and tender (see Alton Brown--it IS possible!) but actually I couldn't tell any difference. I used it for a quiche :)

As others have reviewed, the cheese was actually not baked. Very hard to keep slices of goat cheese from crumbling-- next time I will just crumble it in the pan with the breadcrumbs, etc. But it was yummy.

Be careful not to put too much egg wash on, otherwise you can taste the egg, and I'm pretty sure cookies aren't supposed to taste like egg. LOL. Still- 5 stars!

Sour cream is definitely the secret ingredient, in all recipes, not just this one. It adds a certain creaminess. I also added garlic to the onions in the pan. 8-10 minutes seems a little long to saute--I think 5 minutes is enough and watch it so it doesn't burn. Thank you! Very delicious.

Like others, I added sliced almonds because I did not have sesame seeds, poppy seeds, or sesame oil, and wanted to give the salad a nutty flavor. It was delicious but next time I will use less sugar because I am so wired right now!

I used goat cheese, fettuccine, and added salt and pepper. Also ditto on adding a bit more oil. Yum ^.^

This is not vegetarian-friendly recipe. It probably tastes good on meat, but I really wouldn't call it a "salad" dressing. Unless you like *really* sour/tangy stuff, try another recipe.

I needed French bread for my Bruchetta, but I had no money to buy it. This recipe made my Bruchetta an appetizer to remember (though of course it's so good you could eat it plain). I didn't have packaged yeast, so I used the kind you have to activate in a cup of warm water. I may need to use more next time though, since the middle was a little doughy. I also used 2 cups of whole wheat flour because we ran out of AP flour. This was good because although I didn't feel like I was eating real French bread, it felt healthy, and that's a plus. Also, since I only have one baking sheet, the bread was really fat, which is not French bread, so next time I will halve the recipe or borrow another baking sheet from a friend. Then I can roll it thinner.

I made these for the preschool class I work with. Since many reviewers said they were a big hit with their kids, I thought *great!* but a few kids told me they tasted weird and threw them out. I know why. I didn't do anything different to the original recipe. The confectioner's sugar made me raise my eyebrows, and it gave the cookies a different taste than the sugar cookies most kids are familiar with from the grocery store. Also, I wish I had read the "these weren't exactly what I was looking for" reviews, because I was also looking for a chewier cookie. With these, all I could think of was breaking them up for a parfait or crumbling over ice cream. Still, 4 cups of flour makes a LOT of cookies, especially if you make them small like I did for 3-5 year olds, and at the end of the day they were all gone.

These were delicious! Unlike packaged chips, you can put only as much of the oil mixture on as you want to. I guess you could use parsley if you don't have chervil, but my roommate had some and she said it is better, so I used it. I only had one pita pocket left over from falafels a few weeks before, so I cut it up into pretty small pieces, 3 trays worth for my little toaster oven, to be exact. Actually I bought my toaster oven at a thrift shop so it didn't come with a tray. I made my own out of a piece of aluminum foil turned up at the edges. These little pieces are good for salad.